Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 cup dry red lentils, rinsed thoroughly
  • 2 cups rhubarb, chopped into 1/2-inch pieces
  • 4 cups vegetable broth, low sodium
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds. Stir in the turmeric, cumin, and smoked paprika, toasting for 30 seconds.
  2. Add the rinsed red lentils and stir to coat them in the spice mixture. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for about 15 minutes until the lentils are tender.
  3. Stir in the chopped rhubarb. Continue to simmer, uncovered, for another 10–12 minutes until the rhubarb is soft and slightly translucent.
  4. Pour in the coconut milk and stir gently. Let the stew heat through for 2–3 minutes. Stir in the lime juice, salt, and black pepper before garnishing with chopped cilantro.